Marinated asparagus all' italiana

Name: Marinated asparagus all' italiana
Yield: 1
Ingredients: 2 TABLESPOONS Pine nuts; 3 medium-sized tomatoes; 1 Onion; 1 bunch/pot of basil; 1.5-2 kg green asparagus; 7-10 Tbsp salt, sugar, pepper; 1 Garlic clove; 8 (à 60 g) Lamb chops; 7-8 TABLESPOONS Olive oil; 4-5 Tbsp white balsamic vinegar; 1 TABLESPOON grated parmesan

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 TABLESPOONS Pine nuts
3 medium-sized tomatoes
1 Onion
1 bunch/pot of basil
1.5-2 kg green asparagus
7-10 Tbsp salt, sugar, pepper
1 Garlic clove
8 (à 60 g) Lamb chops
7-8 TABLESPOONS Olive oil
4-5 Tbsp white balsamic vinegar
1 TABLESPOON grated parmesan

Directions

1
Roast the pine nuts in a pan and take them out. Wash the tomatoes, quarter them, remove the seeds and dice them finely. Peel and finely dice the onion. Wash basil and cut into strips, except for something to garnish
2
Wash the asparagus and cut the ends off generously. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for about 8 minutes.
3
Peel and chop the garlic. Wash the lamb chops, dab dry. Cut the fat edge several times. Fry chops in 2 tbsp. hot oil on each side for 2-3 minutes. Fry garlic briefly
4
Lift out the asparagus. Mix 5 tbsp. asparagus stock, vinegar, salt and pepper. Fold in 5-6 tbsp. oil. Stir in tomatoes, onion, seeds, basil and parmesan. Season chops with salt and pepper. Serve with asparagus and marinade, garnish with basil. Goes well with baguette
5
Drink: cool rosé wine